Mr. Bour

Nicolas Bour

Executive Chef

Ocean House

Nicolas Bour is the Executive Chef of Ocean House one of Rhode Islandís luxury resorts. Chef Bour, will oversee all culinary operations for the resort, including the Forbes Five Star fine-dining restaurant Seasons, the more casual Bistro, four outdoor dining venues, and banquets operations.

A bi-coastal culinary veteran, Chef Bour joins Ocean House from Humphreys in San Diego, CA. Previously, Chef Bour was Executive Chef at Loews Coronado Bay in San Diego, where he was instrumental in restructuring the food and beverage program at the resort and opened two new dining outlets. Before joining Loews Coronado Bay, Chef Bour founded AVANT Restaurant at the Rancho Bernardo Inn in San Diego, which was awarded Best Restaurant in 2013 by San Diego Magazine. Chef Bour received first place dish in the San Diego Food & Wine Festival in 2013 and was included as a celebrity chef at the Kentucky Derby in 2011.

Some of his additional notable career highlights include successfully serving over 14,000 covers in four days for the inauguration of President Barak Obama, cooking privately for King Hussein bin Talal of Jordan, and cooking by invitation at the James Beard House in New York. Chef Bour was born in Providence, Rhode Island and is fluent in French and Spanish.

Ocean House, one of New Englandís last grand hotels, re-opened its doors in June 2010 after a $140 million rebuild and restoration. The 136-year-old property, originally built just after the Civil War, is perched high on the bluffs in Watch Hill, Rhode Island.

Please visit http://www.oceanhouseri.com for more information.

Mr. Bour can be contacted at 401-584-7000 or nbour@oceanhouseri.com

Coming Up In The August Online Hotel Business Review




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Feature Focus
Food & Beverage: Multiplicity and Diversity are Key
The challenge for hotel food and beverage operations is to serve the personal tastes and needs of an increasingly diverse population and, at the same time, to keep up with ever-evolving industry trends. In order to accomplish this, restaurateurs and hoteliers have to flex their creative muscles and pull out all the stops to satisfy their various audiences. One way to achieve this is to utilize existing food spaces in multiple ways at different times of the day. Lunch can be casual and fast, while dinnertime can be more formal and slower paced. The same restaurant can offer counter service by day but provide table service by night, with a completely different menu and atmosphere. Changes in music, lighting, uniforms and tabletop design contribute to its transformation. This multi- purpose approach seeks to meet the dining needs of guests as they change throughout the day. Todayís restaurants also have to go to great lengths to fulfill all the diverse dietary preferences of their guests. The popularity of plant-based, paleo, vegan, and gluten and allergen-free diets means that traditional menus must evolve from protein-heavy, carb-loaded offerings to those featuring more vegetables and legumes. Chefs are doing creative things with vegetables, such as experimenting with global cuisines or incorporating new vegetable hybrids into their dishes. Another trend is an emphasis on bold and creative flavors. From chili oil to sriracha to spicy maple syrup, entrees, desserts and beverages are all being enhanced with spice and heat. The August issue of the Hotel Business Review will document the trends and challenges in the food and beverage sector, and report on what some leading hotels are doing to enhance this area of their business.